Macaroni Cheese
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.
For US cup measures, use the toggle at the top of the ingredients list.
This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 4
- 250 grams macaroni
- 250 grams mature cheddar (or red leicester or mix of both)
- 250 millilitres evaporated milk
- 2 large eggs
- grating of fresh nutmeg
- salt (to taste)
- pepper (to taste)
- 8 ounces macaroni
- 2 cups mature cheddar (or red leicester or mix of both)
- 1 cup evaporated milk
- 2 large eggs
- grating of fresh nutmeg
- salt (to taste)
- pepper (to taste)
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
- While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
- Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
- Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
- While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
- Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
- Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
Additional Information
For vegetarians make sure the cheeses are made with vegetarin rennet.
For vegetarians make sure the cheeses are made with vegetarin rennet.
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Show more commentsFantastic Macaroni cheese delicious I've made this version many times it's a game changer with the evaporated milk I added double cream it's even more decadent fried mushrooms cooked in butter and crispy smoked bacon delicious! There's no need to make a roux it's my go to dish. Another winner Nigella x
Gourmet mac & cheese...so rich and creamy...you'll never go back. EVER!
This was so nice!! Definitely my new go to mac & cheese. I fried some chestnut mushrooms & smoked bacon & put it on top too...will try black pudding next time too!
Made this last night at it was easy and delicious. Had some leftover for breakfast! Definitely a keeper.
This sounds weird, but tastes amazing, and no need to make a white sauce! Result!!
Great stuff!
It came out really amazing. Hats off !!!
It came out really amazing. Though I hadn't nutmeg to add. I added bit of oregano leaves powder and that too worked at least for my family ...
This is so deliciously cheesy and it has a lovely texture, so much better than the flour based sauce original. I made mine in a glass quiche dish and called it macaroni quiche.
I used cream instead of the milk and it was delicious, went down a treat with my toddlers which is always a winner :)
Easy, fast & tasty !!!
Mmmm sounds yum. Could try adding some silverbeet leaves, onions, spinach leaves, celery and parsley all finely chopped and simmered in a little oil till sauce like, then add that to the macaroni and bake. It makes all the difference to the flavour.